CN1116819C - Rice product - Google Patents
Rice product Download PDFInfo
- Publication number
- CN1116819C CN1116819C CN99104432A CN99104432A CN1116819C CN 1116819 C CN1116819 C CN 1116819C CN 99104432 A CN99104432 A CN 99104432A CN 99104432 A CN99104432 A CN 99104432A CN 1116819 C CN1116819 C CN 1116819C
- Authority
- CN
- China
- Prior art keywords
- rice
- water
- acid
- temperature
- minutes
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Fee Related
Links
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/196—Products in which the original granular shape is maintained, e.g. parboiled rice
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/03—Organic compounds
- A23L29/035—Organic compounds containing oxygen as heteroatom
- A23L29/04—Fatty acids or derivatives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Cereal-Derived Products (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
A full moisture shelf stable rice product, which comprises a cooked or precooked whole grain rice having a dry matter content of from about 30% to about 55% by weight, an acid in amount effective to obtain a pH of about 3.5 to about 4.5.
Description
The present invention relates to by the rice-made food that boiled or the whole grain rice of par-boiled is formed, this goods have very long storage period.
JP52122645 (DAINIPPON PRINTING) discloses the preparation method of the cooked rice meal of sterilization, this method is to fill rice and the water of 40-55% in heat-resisting box or jar in container, it is sealed tightly, and the heating while rotating is then carried out boiling and sterilization to rice simultaneously.
FR2502907 (BUITONI) discloses the food of precooking, the production method of pasta and rice especially, and this method is this food of precooking in acidifying water, in acidifying water, cool off, discharge unnecessary water, refuel, put into flexible container, again heating disinfection sealing container.
JP3087153 (ASAHI CHEM IND) discloses the production method of the processing rice that has food preservative in packing, this method is the heating rice, control acidity is controlled water content within 20-30% within pH3.5-6, and prevents that the grain of rice is owing to slight broken the gathering.
First purpose of the present invention provide a kind of outstanding aesthetic quality of having the moisture abundance, shelve stable whole grain rice, in fact it does not need eater's boiling, on the contrary, unpacking, and simply heating or very after the boiling of short time with regard to edible.
Second purpose of the present invention provides a kind of outstanding aesthetic quality's of having moisture abundance, the production method of shelving stable whole grain rice, this rice unpack and simply heating or very after the boiling of short time with regard to edible.
Moisture abundance of the present invention, the pH that shelves stable rice-made food are 3.5-4.5, are preferably 3.8-4.3, and contain boiling or whole grain rice, the acid and oily of par-boiled of dry matter content 30-55% (weight).
Moisture of the present invention is fully, the production method of shelving stable rice-made food may further comprise the steps: be soaked in water whole grain rice, portioning, precook, with water cooling, be immersed in the acidifying water, oiling, pack and in packing, sterilize.
In rice-made food of the present invention, whole grain rice can be any rice kind that can buy on market or the rice of kind.For example, especially can be the short grain rice as Italian Camolino rice and so on, the white long-grained rice that parboils, Thailand head's grain scented rice or Basmati rice.
Acid can be the acid of any food grade, especially for example lactic acid, phosphoric acid, citric acid or glucopyrone.
Oil can be vegetable oil, and its amount for example is to boil or the rice weight of par-boiled is counted 0.5-5% (weight).For example, oil can especially be peanut oil, rape seed oil, sunflower oil, palm oil, corn oil, palm olein or its mixture.For example, will especially be that the mixture of monoglyceride or several monoglycerides adds in the oil advantageously in the about 0.5-2% of the weight of oil (weight) emulsifying agent.
In order to implement method of the present invention, can begin as raw material with commercially available whole grain rice, the dry matter content of this whole grain rice for example is 86-91% usually.
For example, this rice can be the ratio of 1-4 part water in a rice, soaks 30 minutes to 5 hours at 30-60 ℃.The purpose of soaking step is to make the starch loss minimize and open the structure of the grain of rice, conducts heat and takes in water so that help in the step of precooking.
In soaking step, it can be that to make the dry matter content of rice for example be about 65-72% that water is taken in
The portioning step is about to rice and is divided into several parts or according to dosage be made into several parts, then they are packed respectively, this step can be after soaking step with packaging step before arbitrary stage carry out.
The rice that soaked can for example adopt steam treatment or adopt steam treatment to combine with sprinkling hot water and precook, especially can adopt and spray hot acid water and precook, be that the starch loss during precooking is minimized in the purpose of spray water during the steam treatment.
Can precook step 1-10 minute at 95-100 ℃, carry out steam treatment and spray 95-98 ℃ of water with 98-100 ℃ of steam simultaneously, especially spray for example water of pH3.5-5.0.The spray acidifying water can access the whiter rice of color during precooking.
In the step of precooking, the absorption of water can be that to make the dry matter content of rice for example be 35-52%
After the step of precooking, this rice of advantageously available heat water-spraying.In other words, after making steam treatment, may become loose by the slightly sticky single grain of rice, can allow rice pass through the heat water-spraying, especially by for example about 60-70 ℃ water spray of water temperature.
For example, can carry out water cooling in promptly about 18-35 ℃ water-bath 30 seconds to 2 minutes in room temperature.
After water cooling, for example discharge unnecessary water and reach 30 seconds to 2 minutes.
In the water cooling step, can stop the step of precooking fully, it can be that to make the dry matter content of rice be about 30-55% that water is taken in.
In water cooling with after may discharging the step of superfluous water, be 3.5-4.5 in order to make rice be acidified to final pH, rice is immersed in the acidifying water.For this reason, for example can at room temperature especially under temperature 18-35 ℃, allow rice soak 50-250 second in the water that contains 0.5-2.0% acid, its acid especially be lactic acid, phosphoric acid, citric acid or glucopyrone.
After this acidification step, for example discharge unnecessary acidifying water and can reach about 30 seconds to 2 minutes.
In acidification step, also take in very small amount of water.As if the acidifying of rice mainly be the result of osmotic equilibrium.
Can carry out fueling procedure, so that rice surface is covered with oil, its oil mass for example is 0.5-5% (weight) in the weight of rice.For oil is evenly distributed with very thin particulate at rice surface, for example can in oil, add emulsifying agent in the about 0.5-2% of the weight of oil (weight).
But both can also carry out fueling procedure among the packaging step before the packaging step.Preferably, can be in the soft box that controlled top volume is arranged with rice packaging.For this reason, for example after the sealing of the bottom of vertical cassette, in the box of can according to dosage rice being packed into, in the box of before the box top seal, oil being packed into.
At last, packaged rice-made food is sterilized in packing.
This sterilization in packing can be carried out in steam medium, and the temperature of box central authorities reaches for example 80-100 ℃ simultaneously, and keeps this temperature 1-80 minute.
Can in containing the cold water of disinfectant, cool off these boxes 5-15 minute then, or with 5-15 ℃ of water quench 30-60 minute.
Can adopt the impregnating equipment of pasta for example or noodles production industry, the standard device of steam/spray water pre-boiler, water-bath, spray and sterilizing installation and so on to implement this method.
This method only need heat behind Kaifeng or boiling very in short time owing in fact do not need eater's boiling again, provides a kind of outstanding organoleptic properties that has surprisingly, the rice-made food that especially has outstanding structure.
After this rice-made food is opened, for example can in pan, in micro-wave oven, heat or boiling very in short time, perhaps hot water or boiling water be watered on it.
Rice-made food of the present invention and method have been described in following examples, and in these embodiments, except as otherwise noted, percentage and umber are all by weight.
Embodiment 1
With bought on the market, dry matter content is the rice-made food that 89.5% long grain THAI Fragrant rice manufacturing has the par-boiled of long storage life.
Soaked rice 1 hour with the ratio that 1 portion of rice is 3 parts of soft water at 50 ℃.Water absorption is that to make the dry matter content of rice be about 67.9% between soak period.
Rice is divided into or according to dosage is made into every part 84 gram.
Then along the pre-boiler of tunnel type at the about 98 ℃ rice 6 minutes of precooking, in this pre-boiler, the steam injection device adds 99 ℃ steam, flusher sprays 96-97 ℃, the acidifying water of pH4.0-4.5.
In the step of precooking, water absorption is that to make the dry matter content of rice be 51.9%.
After the step of precooking, in 20 ℃ of water-baths, use water cooling rice 45 seconds.
In the water cooling step, water absorption is that to make the dry matter content of rice be 43.3%.
After with water cooling, discharge unnecessary water and reach 60 seconds.
Then rice immersed 30 ℃ of temperature, contain in the water of 0.8% lactic acid and reach 105 seconds.
In acidification step, water absorption is that to make the dry matter content of rice be 42.0%.
After the acidification step, discharge unnecessary water and reach 60 seconds.
After the acidification step, the pH of rice is 3.9.
After sealing at the bottom of the box, the rice of heavily about 140 grams is according to dosage put into perpendicular box then, before the box top seal, in each box, put into 1.5 gram palm oleins.
To rice sterilization in packing, the temperature at 20 minutes back box centers reaches 85 ℃, and this temperature was kept 10 minutes in 97 ℃ of steam.
Then with these boxes 10 ℃ of temperature, contained in the water of disinfectant cooling 10 minutes.Then these boxes are kept under 25 ℃.
This rice-made food is through breaking a seal and heating with regard to edible.
Rice can not stick together.It has outstanding organoleptic properties, especially has the similar tissue of THAI Fragrant rice meal to new boiling.
Embodiment 2
The rice-made food that has the par-boiled of long storage life with the Italian Camolino metric system work of short grain that bought on the market, dry matter content 86.7%.
Soaked rice 1 hour with the ratio that 1 portion of rice is 3 parts of demineralized waters at 50 ℃.Water absorption is that to make the dry matter content of rice be about 66.4% between soak period.
Rice is divided into or according to dosage is made into every part 89 gram.
Then along the pre-boiler of tunnel type at the about 98 ℃ rice 6 minutes of precooking, in this pre-boiler, the steam injection device adds 99 ℃ steam, flusher sprays 96-97 ℃, the acidifying water of pH4.0-4.5.
In the step of precooking, water absorption is that to make the dry matter content of rice be 43.4%.
After the step of precooking, rice water cooling 45 seconds in 20 ℃ of water-baths.
In the water cooling step, water absorption is that to make the dry matter content of rice be 41.4%.
After water cooling, discharge unnecessary water and reach 60 seconds.
Then rice immersed 30 ℃ of temperature, contain in the water of 0.8% lactic acid and reach 105 seconds.
In acidification step, water absorption is that to make the dry matter content of rice be 41.2%.
After acidification step, discharge unnecessary water and reach 60 seconds.
After the acidification step, the pH of rice is 4.0.
After sealing at the bottom of the perpendicular box, the rice of heavily about 150 grams is according to dosage put into perpendicular box then, in each box of box top seal forward direction, put into 1.5 gram palm oleins.
In 97 ℃ of steam rice is packed interior sterilization, the temperature at 20 minutes back box centers reaches 85 ℃, and this temperature was kept 10 minutes.
Then 10 ℃ of temperature, contain in the water of disinfectant these boxes coolings 10 minutes.Then allow these boxes be kept under 25 ℃.
This rice-made food is in Kaifeng and heat the back with regard to edible.
Rice can not stick together.It has outstanding organoleptic properties, especially to the Camolino rice of new boiling similar tissue is arranged.
Claims (6)
- Moisture fully, the production method of shelving stable rice-made food, this method may further comprise the steps: be soaked in water whole grain rice, portioning, precook, with water cooling, be immersed in the acidifying water, oiling, pack and in packing, sterilize, wherein, precooked step 1-10 minute at 95-100 ℃, simultaneously with 98-100 ℃ of steam treatment and 95-98 ℃ of water of sprinkling.
- 2. method according to claim 1 is wherein sprayed the water of PH3.5-5.0.
- 3. method according to claim 1, wherein rice is that the ratio of 1-4 part water was soaked 30 minutes to 5 hours at 30-60 ℃ with 1 portion of rice.
- 4. method according to claim 2, wherein rice is that the ratio of 1-4 part water was soaked 30 minutes to 5 hours at 30-60 ℃ with 1 portion of rice.
- 5. according to each described method of claim 1-4, wherein temperature is at room temperature to allow rice soak 50-250 second in the water that contains 0.5-2.0% acid, and wherein acid is lactic acid, phosphoric acid, citric acid or glucopyrone.
- 6. method according to claim 5, wherein temperature is to soak down at 18-35 ℃.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| EP98200964A EP0954979B1 (en) | 1998-03-27 | 1998-03-27 | Process for the production of acidified and oiled rice |
| EP98200964.9 | 1998-03-27 |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1233411A CN1233411A (en) | 1999-11-03 |
| CN1116819C true CN1116819C (en) | 2003-08-06 |
Family
ID=8233524
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN99104432A Expired - Fee Related CN1116819C (en) | 1998-03-27 | 1999-03-26 | Rice product |
Country Status (17)
| Country | Link |
|---|---|
| US (1) | US6139898A (en) |
| EP (1) | EP0954979B1 (en) |
| JP (1) | JP2000060457A (en) |
| KR (1) | KR19990077639A (en) |
| CN (1) | CN1116819C (en) |
| AT (1) | ATE260568T1 (en) |
| AU (1) | AU760183B2 (en) |
| BR (1) | BR9902354A (en) |
| CA (1) | CA2259558A1 (en) |
| DE (1) | DE69822130T2 (en) |
| ES (1) | ES2214677T3 (en) |
| ID (1) | ID22334A (en) |
| MY (1) | MY123302A (en) |
| NZ (1) | NZ334842A (en) |
| PT (1) | PT954979E (en) |
| SG (1) | SG70153A1 (en) |
| TW (1) | TW526048B (en) |
Families Citing this family (15)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| AU777955B2 (en) * | 1999-07-30 | 2004-11-04 | Ajinomoto Co., Inc. | Frozen foods and process for producing the same |
| US6602531B2 (en) * | 2001-07-12 | 2003-08-05 | Kazuo Naka | Method for pre-processing of dried food |
| KR100655901B1 (en) * | 2003-02-10 | 2006-12-08 | 씨제이 주식회사 | A method of cooked rice having a fluffiness in aseptic packing system |
| CA2549610A1 (en) * | 2005-06-07 | 2006-12-07 | Featherhill, Inc. | Batch rice production system and improved microwavable, commercially sterile, shelf-stable rice product |
| US20070098869A1 (en) * | 2005-10-31 | 2007-05-03 | The Quaker Oats Company | Gel carrier for retortable food products and method of preparing same |
| GB0710228D0 (en) * | 2007-05-29 | 2007-07-11 | Mars Inc | Packaged cereal products |
| US20140370174A1 (en) * | 2010-10-05 | 2014-12-18 | Mariko Kanemoto | Method for manufacturing retort rice, and retort rice |
| CN102273591B (en) * | 2011-08-16 | 2012-07-04 | 中南林业科技大学 | Processing method of instant rice |
| JP6343117B2 (en) * | 2012-07-17 | 2018-06-13 | テーブルマーク株式会社 | Method for producing sealed food |
| US10974855B2 (en) * | 2015-08-04 | 2021-04-13 | Conagra Foods Rdm, Inc. | Shelf-stable pouch for fresh-packed fruits or vegetables |
| LT6453B (en) | 2016-02-12 | 2017-09-11 | Makarov Igor | Cereal product and method of production thereof |
| JP2017055776A (en) * | 2017-01-04 | 2017-03-23 | テーブルマーク株式会社 | Method for producing sealed food product |
| CN108208558A (en) * | 2017-12-29 | 2018-06-29 | 颍上县强氏米业有限责任公司 | A kind of production method of nutrition thin rice gruel |
| CN109619398A (en) * | 2018-12-20 | 2019-04-16 | 北京金田麦国际食品有限公司 | A kind of instant rice production method |
| JP7334085B2 (en) * | 2019-08-09 | 2023-08-28 | 東洋水産株式会社 | Method for producing packaged cooked rice, and packaged cooked rice |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP0415787A1 (en) * | 1989-09-01 | 1991-03-06 | Mars Incorporated | Shelf-stable rice products and processes for their production |
| CA2104638A1 (en) * | 1992-09-03 | 1994-03-04 | Peter A. Romano, Jr. | Layered food product |
| EP0602953A2 (en) * | 1992-12-15 | 1994-06-22 | Borden, Inc. | Cooked and packaged starchy foodstuffs |
| CN1146295A (en) * | 1995-09-25 | 1997-04-02 | 赖启光 | Instant rice-flake porridge |
| US5702745A (en) * | 1996-06-24 | 1997-12-30 | Hunt-Wesson, Inc. | Process for making shelf-stable, ready-to-eat rice |
Family Cites Families (13)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US2195165A (en) * | 1939-06-07 | 1940-03-26 | Rice Millers Ass | Method of cooking rice |
| GB990063A (en) * | 1962-01-24 | 1965-04-22 | Corn Products Co | Process and apparatus for preparing rice products and rice products of said process |
| FR2130906A5 (en) * | 1971-03-25 | 1972-11-10 | Buitoni Ste Fse Produits | Prepacked rice - by partial cooking mixing with oil emulsion,drying and sterilising |
| JPS52122645A (en) * | 1976-04-06 | 1977-10-15 | Dainippon Printing Co Ltd | Production of instant boiled rice and like |
| IT1170857B (en) * | 1981-03-31 | 1987-06-03 | Buitoni Perugina Ind Ibp | PROCEDURE FOR OBTAINING PRE-COOKED SOLID FOOD PRODUCTS AND PRODUCTS SO OBTAINED |
| US4649055A (en) * | 1984-01-13 | 1987-03-10 | Louisiana State Rice Milling Company Inc. | Process for producing improved dehydrated rice and product |
| US4902528A (en) * | 1987-08-12 | 1990-02-20 | Nestec S.A. | Preparation of dried precooked rice product |
| EP0322996B1 (en) * | 1987-12-31 | 1992-06-10 | Borden, Inc. | Cooked and packaged starchy foodstuffs |
| US5562938A (en) * | 1987-12-31 | 1996-10-08 | Borden, Inc. | Cooked and packaged starchy foodstuffs |
| US5089281A (en) * | 1989-01-27 | 1992-02-18 | Nestec S.A. | Preparation of quick cooking rice |
| JPH0387153A (en) * | 1989-08-30 | 1991-04-11 | Asahi Chem Ind Co Ltd | Packed processed rice preservable for long period and its production |
| DE4009157C2 (en) * | 1990-03-22 | 1999-05-06 | Buehler Gmbh | Method and device for the hydro-thermal treatment of rice |
| ZA946711B (en) * | 1993-09-02 | 1995-04-20 | Riviana Foods Inc | Apparatus and method for food products |
-
1998
- 1998-03-27 DE DE69822130T patent/DE69822130T2/en not_active Expired - Lifetime
- 1998-03-27 ES ES98200964T patent/ES2214677T3/en not_active Expired - Lifetime
- 1998-03-27 AT AT98200964T patent/ATE260568T1/en not_active IP Right Cessation
- 1998-03-27 EP EP98200964A patent/EP0954979B1/en not_active Expired - Lifetime
- 1998-03-27 PT PT98200964T patent/PT954979E/en unknown
-
1999
- 1999-02-03 CA CA002259558A patent/CA2259558A1/en not_active Abandoned
- 1999-02-05 MY MYPI99000396A patent/MY123302A/en unknown
- 1999-02-12 SG SG1999000572A patent/SG70153A1/en unknown
- 1999-02-24 TW TW088102736A patent/TW526048B/en active
- 1999-03-01 ID IDP990167A patent/ID22334A/en unknown
- 1999-03-05 KR KR1019990007314A patent/KR19990077639A/en not_active Application Discontinuation
- 1999-03-25 AU AU21396/99A patent/AU760183B2/en not_active Ceased
- 1999-03-25 NZ NZ334842A patent/NZ334842A/en not_active IP Right Cessation
- 1999-03-26 US US09/280,042 patent/US6139898A/en not_active Expired - Lifetime
- 1999-03-26 JP JP11084393A patent/JP2000060457A/en not_active Withdrawn
- 1999-03-26 BR BR9902354-7A patent/BR9902354A/en not_active Application Discontinuation
- 1999-03-26 CN CN99104432A patent/CN1116819C/en not_active Expired - Fee Related
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP0415787A1 (en) * | 1989-09-01 | 1991-03-06 | Mars Incorporated | Shelf-stable rice products and processes for their production |
| CA2104638A1 (en) * | 1992-09-03 | 1994-03-04 | Peter A. Romano, Jr. | Layered food product |
| EP0602953A2 (en) * | 1992-12-15 | 1994-06-22 | Borden, Inc. | Cooked and packaged starchy foodstuffs |
| CN1146295A (en) * | 1995-09-25 | 1997-04-02 | 赖启光 | Instant rice-flake porridge |
| US5702745A (en) * | 1996-06-24 | 1997-12-30 | Hunt-Wesson, Inc. | Process for making shelf-stable, ready-to-eat rice |
Also Published As
| Publication number | Publication date |
|---|---|
| NZ334842A (en) | 2000-02-28 |
| PT954979E (en) | 2004-07-30 |
| DE69822130D1 (en) | 2004-04-08 |
| TW526048B (en) | 2003-04-01 |
| ES2214677T3 (en) | 2004-09-16 |
| ID22334A (en) | 1999-09-30 |
| JP2000060457A (en) | 2000-02-29 |
| EP0954979A1 (en) | 1999-11-10 |
| KR19990077639A (en) | 1999-10-25 |
| CA2259558A1 (en) | 1999-09-27 |
| AU2139699A (en) | 1999-10-07 |
| ATE260568T1 (en) | 2004-03-15 |
| SG70153A1 (en) | 2000-01-25 |
| EP0954979B1 (en) | 2004-03-03 |
| CN1233411A (en) | 1999-11-03 |
| DE69822130T2 (en) | 2004-09-09 |
| MY123302A (en) | 2006-05-31 |
| AU760183B2 (en) | 2003-05-08 |
| BR9902354A (en) | 2000-05-16 |
| US6139898A (en) | 2000-10-31 |
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